You are currently viewing our boards as a guest, which gives you limited access to view most discussions and access our other features. By joining our free community, you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content, and access many other special features. In addition, registered members also see less advertisements. Registration is fast, simple, and absolutely free, so please, join our community today!

Also, I have the Takeda Bono Boucho and although it looks similar to a nakiri, the Bono is all belly better suited for slicing than push-cutting. the Takeda is my dedicated butchers knife. Don't use it for bones, more for breaking down large cuts of meat and cutting the bad parts out (sinew, silver skin, glands...). You might want to consider a Kiritusuke? I have a 240 HD Kono Kiri and love it. Although the description says Gyuto-Kiritusuke, the blade is long and flattish, suited more for slicing prepping. If I did it again I would have done for the 270 Kiritusuke. Love Konosuke knives.

Labor of love

Post subject: Re: Recommendation for a 270mm Sujihiki

Posted: Sun Aug 12, 2012 12:07 pm

Joined: Thu Apr 26, 2012 10:58 amPosts: 93

mark, have you had a chance yet to test the new HD steel? im curious what improvements were made.

Who is online

Users browsing this forum: No registered users and 3 guests

You cannot post new topics in this forumYou cannot reply to topics in this forumYou cannot edit your posts in this forumYou cannot delete your posts in this forumYou cannot post attachments in this forum